First of all thanks for all the good ideas your sharing here. I've made a number of batches and have yet to get it quite right, but improving with practice!

I made a batch using your "current recipe" as described in BBQhunter's New York Style Whole Wheat Pizza string. I also watched your YouTube demo using a spiral hook on the Kitchenaid. I mixed the batch in my Kitchenaid using the spiral hook and then let it rest for 30 minutes as per your recipe. After resting and about 1 minute into the 10 minute "knead" at speed 2 my dough came together nicely but after another minute it became sticky again and remained that way. Should I have continued to add extra flour to keep the dough ball tight as its being kneaded? After 24 hours in the cooler I made the pizza's. The dough was very wet and sticky and I had to use a good amount of bench flour to shape the pies. The pizza's came out OK but it seems like the raw bench flour will effect the taste. Would using more flour during the spiral hook kneading result in less bench flour having to be used to shape the pies?Kookoutside

Re: NY Style whole wheat pizza ?« Reply #16 on: Today at 06:35:14 AM »QuoteKookoutside....Yes, the dough ball will come together nicely after the 30 minute rest but will soon break apart. I let this mix for about 8 minutes and then add about 1 Tbls of WW flour at a time until the dough clears the bottom of the mixer bowl. The dough temp will rise rather quickly from that point.

QuoteKookoutside....Yes, the dough ball will come together nicely after the 30 minute rest but will soon break apart. I let this mix for about 8 minutes and then add about 1 Tbls of WW flour at a time until the dough clears the bottom of the mixer bowl. The dough temp will rise rather quickly from that point.

Villa Roma

Villa Roma,My ambient temp is 76F. Just made another full batch. After the 30 min rest, after 8 min of additional mixing, and after sprinkling some additional WW flour to clear the dough from the bottom, I ran on speed 2 (Kitchenaid Pro 600 w/spiral dough hook) for at least another 8 min and the dough temp never got above 69F. Finally I stopped, scaled the dough into smaller (180 gm) "balls" and put into individual containers. I left them there until dough temp rose to 72 before placing in the cooler. Do you think there is anything significant about the dough taking so long to increase temperature in the mixer?

Kookoutside....I wouldn't get too concerned with the dough temp. What's really important is the end result. Every situation is different, just go with it and document what's going on so you can keep improving your technique.

I usually knead my WW dough for about 10 minutes before I start to add flour. It takes about 5 minutes from that point to reach 75 degrees.

Got it. No substitute for trial and error. The addition of a stand mixer w/spiral hook did wonders for dough workability. I also added a wooded peel and, for the first time, had no casualties putting pizzas on the hot stone (750F). Used this with a little rice flour. This last batch, my best yet, isn't quite up to your standards but delicious! Some pics follow. Haven't got that round thing down yet

charbo....I'm off the PEDs in my pizza. Back then I was young and naive and under a lot of pressure to perform. I knew that stuff wasn't Tic Tacs but my cousin got it at GNC and figured it was OK. What can I say, back then it was a loosey goosey era and MLP just looked the other way.

Can you tell Baseball season is right around the corner.....Villa Roida

I can easily see how much wetter your dough is than mine. Thanks a ton for the pictures and inspiration. I was concerned that I would never be able to make a stretchable WW dough. This is phenomenal because it ripples into my bread making and some many other aspects of my baking. Honestly I can't thank you enough.